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Business Info

Restaurant: OLD BAG OF NAILS
Address: 1985-93 Hard Rd, Columbus, OH 43235-1807
Total inspections: 15
Last inspection: Oct 3, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

PERSON IN CHARGE: PAM, GM
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: PAM, GM
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations. Facility maintains employee illness log.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Observed employee with proper hair net and properly washing hands between tasks.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied. Provide waste receptacle at kitchen handsink.
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety and demonstrated knowledge by responding to food safety questions regarding the operation
THAWING
Foods are thawed in accordance with the OAC.
Under refrigeration
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Time Temperature Control for Safety (TCS) foods that have been cooked and refrigerated are heated for hot holding with in 2 hours

PERSON IN CHARGE: PAM, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: PAM, MANAGER
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employee with proper hair restraint.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Observed employee using single-use gloves.
Observed kitchen employee properly washing hands prior to re-gloving.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
THAWING
Foods shall be thawed under refrigeration, under cold running water, cooking process.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Facility uses shallow pans; ice wands to cool TCS food products.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
CONSUMER ADVISORY

PERSON IN CHARGE: PAM, MANAGER
- ARRIVAL TO FACILITY FOR COMPLAINT INVESTIGATION "FAMILY ATE AT OLD BAG OF NAILS AND ALL BECAME SICK WITH DIARRHEA, FEVER, VOMITING, NAUSEA." FAMILY ADDITIONALLY SPOKE WITH RESTAURANT REGARDING ABOVE.
- ARRIVED TO FACILITY AND DISCUSSED WITH MANAGER AND CHEF.
- MANAGER REMEMBERS THE FAMILY AND SPOKE WITH THEM REGARDING THE ABOVE.
- MANAGER STATED FAMILY MEMBERS ALL ATE DIFFERENT FOOD PRODUCTS: SALADS, GRILLED CHEESE, CHICKEN WRAP, CHICKEN TENDERS, FISH SANDWICH. THE ONLY COMMON FOOD PRODUCT WAS EACH ATE A FEW BITES OF AN APPLE STICK(S). APPLE STICKS ARE FROZEN AND THEN DEEP FRIED.
- AT TIME OF COMPLAINT INVESTIGATION, OBSERVED ALL RAW PRODUCTS COVERED AND PROPERLY SEPARATED FROM READY-TO-EAT FOOD PRODUCTS.
- OBSERVED TCS FOOD PRODUCTS COLD HOLDING AT PROPER TEMPERATURES.
- STORAGE, WALK IN COOLER: MILK, 42 F; COD FISH, 42 F; CHEESE SLICES, 42 F
- STORAGE, REACH IN COOLER: RAW CHICKEN, 40 F
- COLD HOLD, PREP TOP: DICED TOMATOES, 43 F; SHREDDED CHEESE, 42 F
- MANAGER OFFERED FAMILY TO RETURN TO FACILITY AT LATER DATE FOR COMPLIMENTARY MEAL(S).
- MANAGER AND CHEF

PERSON IN CHARGE: DAVE, MANAGER MARK, GM
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: MARK, GM DAVE, MANAGER
IX. CONSUMER ADVISORY
Observed facility raw menu items not properly asterisked to link to advisory on menu. Consumers shall be informed about the increased risk of foodborne illness with eating raw/undercooked foods via the consumer advisory located on the facility menu. Facility corrected menus by adding asterisks to raw menu items (burgers, steaks). Facility will reprint menus in future with corrected advisory.
XII. CHEMICAL
Observed cans of Hot Shot stored in dry storage area. Restricted use pesticides shall only be applied by a licensed applicator. Manager properly discarded pesticides at time of inspection and abated. Additionally, observed toxic materials are properly identified and stored. Observed 50 ppm chlorine sanitizer at mechanical dishwasher and wet wiping cloth buckets.
PERSONAL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with proper hair restraints.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety.

PERSON IN CHARGE: DEBBIE, MANAGER
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
New Manager was unable to demonstrate necessary food safety knowledge. Provided CPH Level One Training Schedule and CPH Handouts. Manager must attend next CPH Level One Training and provide documentation to CPH.
II. PERSONNEL CLEANLINESS
At time of inspection, observed open employee beverage stored on kitchen shelving over single-use articles. Food employees shall eat, and drink only in designated areas and from covered beverages with a lid / straw. Beverage was voluntarily discarded during inspection and abated.
X. CHEMICAL
Toxic materials are properly identified and stored.
At time of inspection, observed kitchen mechanical dishwasher with no supply of chlorine sanitizer - bucket was empty. New bucket was replaced at time of inspection and observed 50 ppm chlorine sanitizer. Abated. Additionally, observed facility shall purchase both chlorine and quaternary ammonium chemical sanitizer test kit(s) to monitor sanitizer concentrations.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
OBSERVED EMPLOYEE CHANGE CHEMICAL BUCKET AT MECHANICAL DISHWASHER AND PLACE ON SINGLE-USE GLOVES WITHOUT PROPERLY WASHING HANDS PRIOR TO RE-GLOVING. EDUCATED AND DISCUSSED WITH MANAGER AND EMPLOYEE. EMPLOYEE PROPERLY WASHED

ON SITE CONSULTATION AT FACILITY PER VOICEMAIL MESSAGE FROM JESSIE REGARDING RECENT INSPECTION.

PERSON IN CHARGE: MIMAI, MANAGER
- FOLLOW-UP INSPECTION FOR OPEN CRITICAL VIOLATION.
- OBSERVED 50 PPM CHLORINE SANITIZER AT KITCHEN MECHANICAL DISHWASHER. GFS REPRESENTATIVE WAS SERVICING UNIT AT TIME OF INSPECTION. CLOSED OUT OPEN VIOLATION.
- ADDITIONALLY, CLOSED OUT CORRECTED NON-CRITICAL VIOLATIONS FROM 11/3/11 STANDARD INSPECTION.
- MANAGER IS SERVSAFE CERTIFIED IN FOOD SAFETY AND PROPERLY ANSWERED QUESTIONS ASKED DURING INSPECTION. PROVIDED COPY OF CPH TRAINING SCHEDULE.
- NO FURTHER FOLLOW-UP.

PIC: Italo Mendez
Updated green sign
emailed report at time of inspection
A follow-up inspection will be conducted; Critical violations must be corrected to avoid enforcement.

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Employee rinsed hands in prep sink. Only hand sink shall be used for handwashing. To ensure hands are washed properly and food / equipment are not contaminated, ensure employees are properly washing hands in hand sinks. PIC will discuss with employees.
IV. Person in Charge/Demonstration of Knowledge (+) PIC demonstrated knowledge in food safety.
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance. Discussed cooling and reheating procedures.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) Posted on menu
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (-) An unapproved pest control device (Hot Shot pest trap) was being used behind bar. To prevent contamination of food and equipment from toxic materials, only pesticides approved for use in food establishments may be used in facility. Item discarded during inspection.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

PIC: Italo
Follow-up inspection for Standard conducted on 5-31-12.
Observed all Critical and Non-Critical violations have been corrected. Thank you.

Arrived at facility due to report of fire. Spoke to chef, Mike and Director of Operations, Mark at facility. Observed facility is not open. All food is discarded and facility will be thoroughly cleaned and sanitized before opening. Re-opening will be in a few months. Please call for an inspection prior to opening.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants